Palak Khichdi

About this recipe

Palak Khichdi is the khichdi that sneaks greens past everyone—folding pureed spinach through a classic moong-and-rice khichdi is the easiest way to feed a reluctant eater, and the colour alone wins half the battle. It's gentle, complete in protein, and tastes like something you'd serve to someone you love who needs feeding quietly. Fresh spinach is blanched in boiling salted water for just a moment—this is enough to wilt it and make it tender without turning it dull and grey. Once blanched, it's shocked in ice water to stop the cooking and lock in the vivid green colour. The spinach is then pureed smooth (a blender is easiest, though a mortar and pestle works if you're patient). This puree is stirred through the dal and rice before pressure-cooking, so the colour and flavour distribute evenly. The pressure-cooking is standard khichdi: dal and rice, washed together, cooked with cumin, asafoetida, ginger-garlic paste, green chilli, turmeric, and salt. Three whistles, eight minutes. Once the pressure releases naturally, the whole thing is mashed gently so the khichdi becomes soft and slightly creamy. A fresh ghee tadka (ghee heated and poured over) finishes it. Serve hot, in a bowl. It's kid-friendly, iron-rich (from the spinach), and tastes like home cooking at its most caring. It keeps for two days in the fridge and reheats gently. It freezes beautifully, so make extra.